Marry Me Chicken Orzo

Add cubed chicken to a bowl or gallon storage bag. Add salt, pepper, garlic powder, Italian seasoning, and flour to the chicken. Toss until coated lightly, and tap off any excess.
In a large skillet over medium-high heat, add olive oil. Once heated, add the prepared chicken in a single layer. Cook each side for 3-4 minutes without touching it until a golden brown crust forms. Remove from skillet, place on a plate and cover with foil to keep warm.
Bring the heat down to medium, then add the minced garlic and stir until fragrant, about 30 seconds. Add in sun dried tomatoes and stir for another minute or two.
Pour in the dry orzo and stir frequently to toast for about 1-2 minutes.
Pour in the chicken broth and heavy cream. Stir to combine and scrape the brown bits from the bottom of the pan. Allow this to come to a gentle simmer, then cook uncovered for about 8-10 minutes, or until the orzo is tender and al dente.* The sauce should still be a bit thin at this point.
Add in the parmesan cheese, red pepper flakes (optional), and spinach. Stir and cook for another minute or two until the cheese has melted, the spinach cooks down and the sauce thickens. If needed, add a splash of broth to smooth out the sauce.
Spoon a serving of the creamy orzo on to a plate and top with prepared chicken that was set aside. Serve hot with a garnish of fresh basil and more parmesan. Enjoy!